Library Open Repository

Stability of the vitamin C content of commercial orange juice

Downloads

Downloads per month over past year

Massaioli, D and Haddad, PR (1981) Stability of the vitamin C content of commercial orange juice. Food Technology in Australia, 33 (3). pp. 136-138. ISSN 0015-6647

[img]
Preview
PDF
012.pdf | Download (523kB)
Available under University of Tasmania Standard License.

Abstract

Seven brands of orange juice have been analysed for their ascorbic acid content over a 14-day period during which they were handled under conditions similar to the home. The ascorbic acid content was found to decrease slightly during storage, with the loss of ascorbic acid being dependent on the handling method used. Six of the brands tested contained sufficient ascorbic acid at the end of the study to approximately meet the minimum requirements for unopened juice.

Item Type: Article
Journal or Publication Title: Food Technology in Australia
Page Range: pp. 136-138
ISSN: 0015-6647
Date Deposited: 23 Apr 2008 00:12
Last Modified: 18 Nov 2014 03:31
URI: http://eprints.utas.edu.au/id/eprint/3451
Item Statistics: View statistics for this item

Repository Staff Only (login required)

Item Control Page Item Control Page